This easy chocolate peanut butter baked oatmeal recipe is a healthy breakfast for the whole family.
Cook just once, and get breakfast for the entire week!
Ooey, gooey, chocolatey peanut butter baked oatmeal that can be prepared the night before and is perfect for taking on the go.
The recipe yields a large number of servings, so it’s great for when you have guests spending the night or are feeding a crowd.
Leftovers can easily be frozen, to reheat any time you’re in a rush and need an instant and healthy breakfast.
Also Try These Applesauce Muffins – Oil Free
This chocolate peanut butter baked oatmeal can be all of the following:
Soy Free
Dairy Free
Gluten Free
Egg Free
Refined Sugar Free
Just 8 Ingredients
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If you’ve been reading my blog for a while, you might have noticed that many of the recipes will call for “milk of choice” as one of the ingredients.
People often ask me what this means, or what milk I personally use. My favorite, and possibly the most-used ingredient in my entire kitchen, is Blue Diamond Almond Breeze. It’s creamy, dairy-free and plant-based, and its unsweetened varieties (original, vanilla & chocolate) have less than 40 calories per cup. I go through so many cartons of almond milk that I usually buy them five or six at a time!
(And yes, in case you were wondering, this is SUPER FUN to carry home from the grocery store.)
Most often my go-to will be the Almond Cashew Unsweetened Original, which—thanks to having zero grams of sugar—is especially good for using in savory recipes like these Cheesy Ramen Noodle Bowls or my Ultimate Vegan Cheese Sauce.
I also make sure to always have a couple shelf-stable Almond Breeze (good for up to a full year) tucked into my pantry, because you never know when you might run out of refrigerated almondmilk halfway through making a recipe.
This is exactly what happened to me yesterday morning when I was making the peanut butter oatmeal, and having that shelf-stable Almond Breeze on hand saved the day. Or, it saved my breakfast plans at least!
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Leftover Oats? Make Overnight Oats!
Peanut Butter Cup Baked Oatmeal
Ingredients
- 1/3 cup peanut butter or allergy-friendly sub
- 2 2/3 cup overripe mashed banana (banana-free version here)
- 1 cup milk of choice – I like Almond Breeze Almondmilk
- 1/4 cup pure maple syrup OR additional milk of choice if you are used to the lower sweetness level of clean-eating recipes
- 2 1/2 tsp pure vanilla extract
- 3 cups rolled oats
- 1/2 cup cocoa powder
- 1 tsp salt
- optional chocolate chips and/or melted peanut butter for garnish
Instructions
- Be sure to use bananas that are partially or mostly brown before peeling, which means they're ripe. Preheat the oven to 350 F and either line a 9x13 baking pan with parchment or grease the bottom and sides very well. In a large bowl, stir together the first 5 ingredients until evenly combined, then stir in remaining ingredients. Smooth into the pan, top with chocolate chips if desired. Bake on the center rack 30 minutes, then do not open the oven door even a little, but turn the oven off and let the pan sit in the turned-off oven for an additional 20 minutes. Garnish with additional peanut butter or maple syrup if desired, and serve hot or cold. This tastes even better if you loosely cover and refrigerate overnight, so I highly recommend serving it the day after it's made. Leftovers can also be sliced and frozen for up to two months.View Nutrition Facts
More Ways To Use Almondmilk:
Hi Katie!
At first i have to say i loooove your blog:) I read every single post and yesterday i made the snickerdoodle blondies for my friens and they were truly amazing! they loved them and when i told them they were made of chickpeas, they couldn’t believe it 😀
-sorry if i write too much-
Where i live in germany, Chickpeas are called “Kichererbsen” which means literally “Gigglepeas”. I hope you could understand what i meant.
Now i still have a question: How do you calculate your nutrition information? If i calculate, just the rolled oats have ~190 calories. Do you maybe use special oats?
Thank you very much for your wonderful blog and greetings from cologne! 🙂
Hi Lily,
Maybe different countries list oats differently? In the US a 1/2cup of oats is 150 calories. I usually calculate my nutrition facts using a free service from Spark Recipes.
Love the fact that chickpeas are called gigglepeas!
I just enjoyed this as my post long run treat! It was delicious topped with some Nutella. One thing I would do next time is skip the stevia for real sugar or xylitol baking blend. The stevia had a really bad aftertaste this time (and I use stevia in a lot of other foods).
Hi Katie,
I just wanted to let you know that I nominated your blog for a Food Stories Award (http://foodstoriesblog.com/food-stories-award/). I was nominated myself – the deal is that all nominees have to present 5 blogs that they like, and I chose yours (you can see my post here – I hope you like it: http://onelilvegan.wordpress.com/2012/07/28/who-me/).
I can’t wait to try this recipe – it looks AMAZING! Keep on cookin’!
Thank you so much! That made my day :).
Katie, could you bake this ahead of time (the night before perhaps) and re-heat it in the morning? Or would it lose the texture?
Thanks!
You definitely can… I often make four at a time, freeze them, and put one in the fridge before bed to thaw for the next morning’s breakfast. Works great!
I can’t wait to try this KATIE! Perfect to go with pre and post workouts too. Thanks and have a great weekend!!
This looks really yummy, but I don’t see how this entire serving can be only 280 calories. As far as I know 100 g of oats contains 370 calories so 50 g of oats should contain 185 calories. 1 tbsp. peanut butter holds around 100 calories. So that’s already 285 calories not counting in banana, milk or cocoa powder. Is it just a typo or do we have different nutrition data information?
Hi Maria,
I calculated it by cup measurements. 1/2 cup oats is 150 calories.
Hope that helps!
Hey Katie,
I’m from Germany, and it’s very hard to find good vegan chocolate-chips here. Do you have a recipe for DIY-Chocolate-Chips? You use them so often, and I always feel like I’m missing out on something 😀
I do have these (break up the bars for chips)
https://lett-trim.today/2012/01/15/three-ingredient-chocolate-bars-1/%3C/a%3E%3Cbr /> I’m not sure how they’d stand in cooked recipes, but if you want them in raw recipes they work great! Or you can always chop up any regular chocolate bar to make chips.
Great, I will try that recipe. Thank you :>
Oh yum… Made this last night and had for breakfast this morning. Delicious! I didn’t have any milk on hand so I used water instead, and it was still super-satisfying. I probably could have cut back the sugar a bit with the banana in there (I used 1 T) but could be my PB is sweeter as well. Definitely looking forward to eating the rest of these during the week! 🙂
Hi Katie! Love your blog SO much [especially the baked oatmeal – I have a variation of it almost everyday] I just wanted to see if you’ve ever heard of powdered peanut butter, because I’m hooked on this stuff. Here’s the website, it’s all organic, and made with peanuts, coconut sugar, and salt. It has 85% less fat, and only 45 calories for 2 tablespoons. I’ve been making alot of your desserts with this instead of regular peanut butter, which I find is a great alternative! Just figured you’d like to try it out too.
http://www.bettylousinc.com/products_detail.php?id=287&ref=9
This was a fantastic breakfast this morning after my run! Thank you for all your great recipes!